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1 cup - husked black gram (urad)
1/2 tsp - fenugreek
2 cups - all purpose flour (maida)
Salt, to taste
How to Make Urad-Maida Dosai
Wash and soak urad with fenugreek for 2 hours and grind to a smooth paste.
Add salt to taste. Allow to ferment over night.
Mix maida with enough water to form a batter, the consistency of pouring cream. Keep covered over night.
Next morning, the maida will settle at the base as a thick paste with clear water on top. Carefully drain away the water, add the thick paste to the urad batter and mix well.
Add water, if necessary to make a thick pouring batter, and salt.
Heat a thick flat griddle, preferably non stick, till few drops of water, sprinkled on it sizzle and evaporate quickly.
Lower the flame and pour 1/2 cup of batter on it. Spread quickly with the back of a ladle in concentric circles to form a thin dosa.
Drizzle some oil all round and on top.
Cook till the under side is light brown. Turn the dosa and cook the other side.
Serve hot with a chutney.
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